Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 17 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 28.6 g
Fiber 7.9 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 303 mg
Calcium 120 mg


10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 garlic cloves, unpeeled
8 fresh thyme sprigs
6 bay leaves
Cooking spray


Preheat oven to 450°.

Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.

Donata Maggipinto,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note